How to make it

  • 1.Apply the dry rub generously all over the pork and rub it in. Sear the pork in a heavy cast iron skillet with olive oil and butter. Put the skillet into a 350 degree preheated oven until cooked through. The amount of time depends on the weight of the roast.
  • 2.When cooked remove the roast from the skillet and let rest in a serving platter. Put the skillet on the stove on medium heat and deglaze the skillet with about 2 Tbsp of rice vinegar. When the vinegar cooks off add 1 Tbsp of the Asian Dry rub. Then add oyster sauce and Worcestershire sauce. Bring back to a simmer and add most of the chicken broth but reserve 1 cup. Mix the cornstarch into the remaining 1 cup of stock and when the sauce in the pot is simmering add the cup of cornstarch and stock. Add the chili paste and sugar mix well simmer a minute.Pour on top of the roast garnish wit scallions and serve.
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